pink velvet

For this little blog of mine. 🙂 It turned ONE just a couple of weeks ago and it deserved a special sweet treat. It’s been a fun and exciting ride, thanks to all of you who stop by Crunchy Creamy Sweet, leave comments or try the recipes I share. The food bloggers community I have a chance to be a part of is truly amazing. I said it before, and I will say it again: it’s the most generous and welcoming community in blogland. And today I would like to take a moment and say: THANK YOU!

Pink Velvet Cupcakes from my new cookbook seemed like the perfect way to celebrate. They are so fluffy!!! ( name that movie 🙂 ). The color made me and my girls giggle from happiness! Pink through and through.

I topped them with super fluffy buttercream. If you are looking for a light and super whipped buttercream frosting, I highly recommend Jaclyn’s recipe. She also shares important notes on troubleshooting. I stuck to the recipe so I won’t be reposting it here but I know I will be making it many times in the future. My Hubby loved it and said it tastes like ice cream. Gasp!

If you are looking for a cupcake recipe for birthday, anniversary, bridal or baby shower – give these a try! You will love them!

If using sour milk: mix together 1 Tbsp of lemon juice and enough milk to make 1 cup of sour milk. Let sit for 5 - 8 minutes. When milk should curdle slightly.

Starting with dry ingredients and alternating with buttermilk/sour milk, add to butter mixture.

Beat well after each addition.

Fill cupcake wrapper-lined tins 2/3 full.

Bake for 23 - 27 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.

Cool 7 - 10 minutes in tins, then remove to wire racks.

Cool completely before frosting.

Nutrition Facts

Pink Velvet Cupcakes

Amount Per Serving

Calories 162Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 41mg14%

Sodium 123mg5%

Potassium 68mg2%

Carbohydrates 18g6%

Sugar 8g9%

Protein 2g4%

Vitamin A 285IU6%

Calcium 32mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

The original cupcake recipe comes from “Taste of Home: Best Loved Recipes” cookbook. I actually halved the ingredients ( including eggs – just beat 3 eggs in a measuring cup and divide; use leftovers for scrambled eggs next day ) and it worked perfectly!

Cheers to a whole year of delicious blogging! Cheers to all the friendships I was lucky enough to make during this time! Cheers to all of those pounds of chocolate I finally had an excuse to consume! And to many many more!